Duck Confit

Name: Duck Confit
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mediterranean, French, European
Ingredients: 2 bay leaves; 118 milliliters coarse kosher salt; 1 Tbsp dried thyme; 1 kilograms rendered duck fat; 12 whole duck legs (leg and thigh); 15 garlic cloves, peeled; 2 Tbsps vegetable oil; 237 milliliters water; 2 teaspoons white peppercorns

The recipe Duck Confit is ready in about 45 minutes and is definitely an amazing gluten free, dairy free, and whole 30 option for lovers of Mediterranean food. This recipe makes 12 servings with 1279 calories, 46g of protein, and 121g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have bay leaves, water, thyme, and a few other ingredients on hand, you can make it. To use up the coarse kosher salt you could follow this main course with the Salty Sweet Granolan and Coconut Yogurt {Sugar Rush Gift Edition #4} as a dessert.

Instructions

Finely grind first 4 ingredients in spice mill. Trim excess fat from duck legs; place trimmings in bowl, cover, and chill. Rub salt mixture all over duck legs.

Ingredients you will need

Duck Leg

Salt

Dry Seasoning Rub

Equipment you will use

Bowl

Layer legs and garlic cloves in large resealable plastic bag. Seal; chill 24 hours.

Ingredients you will need

Whole Garlic Cloves

Equipment you will use

Ziploc Bags

Preheat oven to 325°F. Simmer duck fat, duck trimmings, and 1 cup water in large saucepan over medium-low heat until water evaporates and simmering slows, about 30 minutes. Thoroughly rinse salt mixture from duck and discard garlic; pat dry.

Ingredients you will need

Duck Fat

Garlic

Water

Whole Duck

Salt

Equipment you will use

Sauce Pan

Oven

Place duck in large deep roasting pan.

Ingredients you will need

Whole Duck

Equipment you will use

Roasting Pan

Pour hot fat over. Cover with foil; place in oven. Cook until meat is tender and falling off bone, about 3 1/2 hours. Uncover; cool slightly.

Ingredients you will need

Bone

Meat

Equipment you will use

Aluminum Foil

Oven

Transfer to refrigerator. Chill until cold. Cover; chill at least 4 hours. DO AHEAD: Can be made 1 month ahead. Keep chilled and completely covered in duck fat. Always use clean tongs to remove duck from fat in pan.

Ingredients you will need

Duck Fat

Whole Duck

Equipment you will use

Tongs

Frying Pan

Before using duck confit in a recipe, preheat oven to 400°F.

Ingredients you will need

Whole Duck

Equipment you will use

Oven

Heat oil in heavy large skillet over high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Remove duck from fat; scrape fat back into pan. Working in batches, cook duck, skin side down, in skillet 1 minute.

Ingredients you will need

Whole Duck

Equipment you will use

Frying Pan

Transfer, skin side down, to rimmed baking sheet. Roast until skin is crisp and duck is heated, about 15 minutes.

Ingredients you will need

Whole Duck

Equipment you will use

Baking Sheet

Remove from sheet, keeping skin intact.

Duck legs can be found at some supermarkets and at specialty foods stores. Look for rendered duck fat in the freezer section of some supermarkets, at specialty foods stores, and online at dartagnan.com or gourmetfoodstore.com.

Ingredients you will need

Duck Leg

Duck Fat

For easier duck confit, marinate duck overnight; rinse well.

Ingredients you will need

Whole Duck

Place in large roasting pan.

Equipment you will use

Roasting Pan

Pour 1 1/2 cups olive oil over, cover, and roast as directed. The confit will keep in the refrigerator for 3 days. If storing longer, remove meat from bones and return to pan, making sure the oil covers the meat completely. Keep chilled.

Ingredients you will need

Olive Oil

Meat

Cooking Oil

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

bay leaves 118milliliters

coarse kosher salt 1Tbsp

dried thyme 1kilograms

rendered duck fat 12

whole duck legs (leg and thigh)15

garlic cloves, peeled 2Tbsps

vegetable oil 237milliliters

water 2teaspoons

white peppercorns

Recommended wine: Bordeaux, Champagne, White Burgundy

French works really well with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. You could try Chateau Fleur Haut Gaussens Bordeaux Superieur. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 15 dollars per bottle.